Gluten-free muffin top

I know I’ve said this many times before, but it bears frequent repeating since so many people are waylaid by this “gluten-free” notion:

NOBODY should be eating gluten-free foods made with cornstarch, rice starch, tapioca starch, or potato starch. These starches in the dried, powdered form provide an exponential increase in surface area for digestion, thereby leading to sky-high blood sugar and all the consequences of extravagant glycation (glucose-modification of proteins), such as diabetes, visceral fat accumulation, hypertension, cataracts, arthritis, low HDL/high triglycerides/increased small LDL particles, heart disease, and cancer.

Here are comments from Holly about her experience with gluten-free foods before she learned about their dangerous health effects:

About a year before I read your book, I was diagnosed with probable celiac disease or gluten intolerance (life-long stomachaches, gas, bloating, diarrhea, esophageal gurgling, severely low serum ferritin levels, migraines, etc.) but, thank goodness, my physician told me a gluten-challenge with intestinal biopsy was not necessary with how radically my symptoms improved when I removed gluten from my diet.

Unfortunately, my road to gluten-free resulted in major weight gain and an awful muffin top for me. I read books which stated that some patients do experience this phenomenon on a gluten-free diet as a result of intestines healing and taking in nutrients again. (In fact, I read that some patients choose to go back to eating gluten and have diarrhea, etc., to control their weight–crazy!) I also had reached perimenopause, and wondered if I would have to accept the fact that this may just be a fact of life, as many women had shared with me their fight with a “menopot.” My weight gain was seriously unbelievable. I felt like Tim Allen in the Santa Clause movies!

Here is where your book was so beneficial to me. In your book, you discussed the reasons you don’t recommend any gluten-free products. It was a light bulb moment for me! That day, I pretty much removed all grains from my diet, and the results were simply astounding. I was amazed how quickly I started to lose my “wheat-belly.” My “Santa-Clause” phenomenon reversed SO quickly I could hardly believe it. It seemed like daily I would wake up and my stomach was getting flatter and flatter. I also finally started to heal from a weird balance issue I had been experiencing. I will be forever grateful to you. Thank you SO much!

So we don’t replace one problem–modern semi-dwarf wheat–with another problem–gluten-free junk carbohydrates in this dried, pulverized form.

This is such an incredible blunder that is growing because, as more people embrace the idea of being gluten-free, they turn to these foods that are now found in most grocery stores.

So let’s be absolutely clear: NOBODY should be eating these awful gluten-free foods made with junk carbohydrate ingredients! It may be “organic,” “multigrain,” “sprouted,” “fair trade,” or pink with purple polka dots . . . gluten-free foods made with cornstarch, rice starch, tapica starch, and potato starch KILL people and no one should eat them!

And, you know, it has often struck me as odd that some of the objections to the ideas brought forth in Wheat Belly come from the celiac and gluten-free communities. Take a look, however, at some of the gluten-free magazines, websites, and blogs and you will see prominent ads for–yup–gluten-free foods made with cornstarch, rice starch, tapica starch, and potato starch.

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